This creamy coconut curry Thai turkey soup recipe is incredibly flavorful and easy to make. The tastiest way to use up leftover turkey or chicken!
I hope those of you who celebrated Thanksgiving had a good one. If you roasted a turkey, chances are you now have some leftovers.
This Thai coconut turkey soup is the perfect thing to ease you out of your turkey coma. It's warm and cozy but also fresh and fairly light. That's what I love about Thai food... the creamy coconut milk, fresh herbs, and vibrant flavors. Such a good combo.
Play with the flavor!
- This soup is flavorful but not what I'd call spicy. If you do want to make this soup spicier, add some grated ginger, sriracha, and/or chili paste.
- Not feeling some of the fresh herbs? Don't include them all.
- Are you a salt fiend like me? Add a splash of soy sauce.
- Serve the soup with lime wedges.
- Taste and adjust until you think it tastes perfect.
Naturally, this soup works well for Thanksgiving leftovers, but it could also be made on another occasion where you have leftover roast chicken or rotisserie chicken. Or just cook a turkey breast if you want something a little different. I've done that before.
More leftover turkey recipes to try:
- Quick and Easy Turkey Noodle Soup
- Leftover Turkey Wild Rice Soup
- Easy Creamy Leftover Turkey Pasta Recipe
- Creamy Turkey Soup Recipe
- Leftover Turkey Chili
I hope you'll give this leftover turkey soup a try! Questions? Ask me in the comments below.
Thai Turkey Soup
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 3 heaping tablespoons Thai red curry paste
- 4 cups chicken broth
- 2 cups water
- Juice of 1/2 lime
- 2 cups cooked turkey
- 7 ounces rice noodles see note
- 1 red bell pepper chopped
- 1 (13.5 fluid ounce) can full-fat coconut milk
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh cilantro chopped
- Scallions chopped, to taste
- Lime wedges for serving
- Chop the onion, red pepper, basil, cilantro, and scallions.
- Sauté the onion in the olive oil in a large soup pot for 5 minutes over medium-high heat.
- Add the garlic and curry paste and cook for 30 seconds.
- Stir in the chicken broth, water, lime juice, turkey, rice noodles, and red pepper. Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low, stir in the coconut milk, and let the soup simmer for 10 minutes.
- Stir in the basil, cilantro, and scallions.
- Serves 4-6.
- Want to make this spicier? Add some grated ginger, sriracha, and/or chili paste.
- If you want this to be saltier, try a bit of soy sauce or just adding some regular salt.
- I used half a package of Thai Kitchen stir fry rice noodles (not the super thin ones) for this soup. You could add the whole package, but keep in mind it'll soak up the soup broth faster, so you may need to add more broth, especially if you reheat it.
- I used Thai Kitchen red curry paste and coconut milk. I recommend their coconut milk because it's not too watery unlike some other brands I've tried.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.